Chicken Adobo

Chicken Adobo

Chicken Adobo – crazy delicious Filipino Chicken Adobo recipe made in one pot. Chicken Abodo is a perfect dinner for the entire family.

Prep time:5 Minutes

Cook time:45 Minutes

Total Time:50 Minutes

Chicken Adobo

Chicken Adobo – crazy delicious Filipino Chicken Adobo recipe made in one pot. Chicken Abodo is a perfect dinner for the entire family.

Chicken adobo makes a perfect dish for weeknight dinner as the cooking process is so easy. I just love it that everything gets done in one pot and the ingredients are everyday ingredients that you can get easily in any store. Another plus, you can also make it into slow cooker or crock pot chicken adobo. Either way, this recipe is amazing!

Method:

1. Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.

2. Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes. Serve with steamed white rice.

Variations:

While the sauce is reducing, transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes.

Use freshly ground black pepper instead of whole peppercorns.

For a “drier” chicken adobo, you can reduce the sauce until it is almost completely evaporated.

The chicken will then begin to fry in its own fat that is still left in the pan. This is how my grandmother finishes her adobo.

For a saucier adobo, double the amount of soy sauce and vinegar.

To make this adobo as an appetizer, use 2 lbs (1 kg) of chicken wings instead of thighs.

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Filipino food rocks in Marvin’s new cookbook The Adobo Road! I have interviewed Marvin for a feature article I wrote and have been an avid follower of his blog. He’s one of the nicest Filipino food bloggers around and I’m so proud of him and his beautiful cookbook! Congrats, Marvin. Thanks for sharing this favorite chicken adobo recipe, Bee!

Just a note that regular soy sauce (Kikkoman, etc) is very different to Filipino soy sauce, and using it makes it taste a bit differently compared to traditional Filipino adobo. Filipino toyo (Datu Puti, Silver Swan, Marca Pina) has a thinner consistency and is saltier.

again your site intrigues and captivates me to try from your collection. again being a melange of ethnicities as most in Hawaii, we call it being “Chop Suey” or “Poi Dog” and Hapa…but whatever the term being a mix of Chinese, FIlipino, Portuguese ,Japanese, Hawaiian, Dutch and Spanish. We locals have acquired a wide pallet of tastes and truly enjoy a plethora of “Good Eats” Since our Filipino family had left the P.I. no Pinoy Vinegar/Sukang like Coconut or Palm vinegar being available , it has become a alternative choice with great success to use Organic Apple cider Vinegar with the Mother unfiltered like Bragg’s or now their our other brands on the market too. the inclusion of the Mother gives you the full benefit and alkalizing nature of vinegar and their is a sweetness and umami with Apple cider vinegar that gives it a tang and sweetness that definitely White Vinegar(too medicinal) and P.I. Vinegar can be inconsistent in strength. So try it with Cider Vinegar and Cut back a teaspoon or so. to recipe. Every Region(visayan,Illocano, Tagalog) all have their own interpretation of Adobo and even from island to Island and city to city barrio to barrio to house to house even family to family. It becomes a personal signature and a taste all Filipino’s think their version is the Best…LOL! maybe hubris but each person and Ohana will choose and prepare to their acquired taste. some use coconut milk, sugar,,,,(not my family this is Blasphemy. We add propriety spices that go beyond the basic, Shoyu, Vinegar, Pepper corns and Bayleaf. but Those are family secrets…;-) maybe one day I’ll start a blog…

I was raised in the Philippines and Adobo was one of my favorite dishes, right after Lumpia. I remember it being made with pork as well as chicken. As has been mentioned above, there are many different ways to make Adobo, and the way I remember was that Adobo day meant that the pot was cooking all day long and the smell would permeate the house. I didn’t know that it could be cooked as quickly as in your recipe, which I am going to try. There is only one way to make Adobo properly, . . . . . . and that is to do it the way that you and your family like it best.

This recipe calls for too much vinegar. Instead of one part soy sauce to two parts vinegar I’d do two parts soy one part vinegar. I’m half Filipino and grew up in the Philippines. This is not how I remember it tasting.

Thank you very much for the recipe. I followed all the directions closely and it turned out amazing. I only added a few fresh and slices pepper (medium hot) at the last few minutes. It is the best chiken I have tasted that is cooked by me. Sarah S